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Side shot of pumpkin custard in a glass jar with a spoon of the custard laying on top of the jar.

Pumpkin Custard


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  • Author: Maria
  • Total Time: 4 hours 35 minutes
  • Yield: 8 individual desserts 1x

Description

Creamy Pumpkin Custard is the perfect fall treat.  It's the flavors of pumpkin pie layered with graham cracker crumbs and homemade maple whipped cream topping.


Ingredients

Scale

For the crust

  • 125 g (1 1/4 cups) ground graham cracker crumbs
  • 42g (3 tablespoons) unsalted butter, melted
  • 1.4 g (1/4 teaspoon) salt

For the custard

  • 480 g (2 cups) whole milk, divided
  • 240 g (1 cup) heavy cream
  • 28 g (1/4 cup) cornstarch
  • 150 g (3/4 cup) granulated sugar, divided
  • 90 g (5 large) egg yolks
  • 260 g (1 cup) pumpkin puree
  • 2.5 g (1 1/2 teaspoons) pumpkin pie spice
  • 42 g (3 tablespoons) unsalted butter
  • 2.8 g (1/2 teaspoon) salt

For the whipped cream

  • 120 g (1/2 cup) cold heavy whipping cream
  • 20 g (1 tablespoon) maple syrup
  • 2 g (1/2 teaspoon) pure vanilla extract

Instructions

For the crust

  1. In a small bowl, combine the graham cracker cookie crumbs, butter, and salt.  Place 2 tablespoons of crumb mixture into the bottom of eight dessert glasses.  Set aside.

For the custard

  1. Whisk 1/2 cup milk and the cornstarch in a small bowl and set aside.  Heat the remaining 1 1/2 cups milk, heavy cream, and half of the sugar in a small saucepan set over medium heat just until it simmers.  Stir occasionally.
  2. Set a fine-mesh sieve over a large pitcher and set aside. Whisk the egg yolks and remaining sugar in a large bowl. Gradually whisk the hot milk into the egg mixture. Add the cornstarch mixture and combine.  Whisk in the pumpkin puree and pumpkin pie mix.  Return the mixture to the saucepan and constantly whisk over medium heat until the mixture thickens, about 4 minutes. Remove from the heat and whisk in the butter and salt.  Pour through the sieve and into the pitcher.
  3. Evenly divide the custard between the prepared jars. Cover and chill for at least 4 hours or overnight.  Keep chilled until ready to serve.

For the whipped cream

  1. In a large bowl using a hand-held mixer or stand mixer fitted with the whisk attachment, beat together cream, maple syrup, and vanilla until medium peaks form.
  2. Spoon whipped cream over the pumpkin custard.  Lightly sprinkle with cinnamon if desired.  Serve immediately.

Notes

  1.  Baker's Tools:  Glass dessert jars, hand mixer, pitcher
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Custard